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1
Put the barley in a medium saucepot over medium-high heat, and toast, stirring often, until the barley smells toasty and little golden spots appear on the grains. Add 2 cups vegetable broth, and 2 cups water, 1 garlic clove, half the bay leaf, and salt. Cover, and bring to a boil over high heat. Then, reduce the heat to low, and simmer, covered, until the barley is tender, about 40 minutes. Drain excess liquid, and discard bay leaf and garlic.
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2
Put the lentils in a separate saucepot with a lid, and cover with 2 cups vegetable broth, 1 garlic clove, half the bay leaf, and salt. Cover, and bring to a boil over high heat. Then, reduce the heat to low, and simmer, covered, until the lentils are tender, but have not lost their shape, about 30 minutes. Drain excess liquid, and discard bay leaf and garlic.
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3
While the barley and lentils are cooking, whisk together the tapenade, lemon juice, half the lemon zest, olive oil, thyme, and salt and pepper, to form a vinaigrette.
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4
Toss the barley and lentils gently with a silicone spatula in a large bowl with the vinaigrette, parsley, scallions, and remaining lemon zest. Serve warm, or at room temperature (it's best a room temperature), especially next to a big piece of roasted salmon.
